Whether you’re celebrating Passover in the coming days or not, you need this vegan matzo ball soup in your life! No eggs, no animal products, just all the deliciousness made with cozy matzo balls and veggies in scrumptious savory broth.
Okay, before I start, confession: I’ve never had non-vegan matzo ball soup. So I’m far from being an expert on matzo ball soup. I always wanted to try it, but traditional versions are made with eggs and chicken fat, so that wasn’t happening.
So I made my own version. With Passover starting tonight, today seemed like the perfect day to share my results.
While I can’t say I’m sure what matzo ball soup with chicken fat and eggs is supposed to taste like, I can tell you that this version is freaking delicious.
In place of chicken fat, I used plain old canola oil in my matzo balls. And instead of egg, I used a mix of chickpea flour, tapioca starch, and non-dairy milk.
Chickpea flour + liquid is a great egg substitute in the right recipe, plus it adds a touch of savory flavor that might otherwise be missing in vegan matzo balls. Tapioca starch, as I learned from some experiments with vegan cheesemaking, is a great binder. The combination of all three worked great in this recipe.
Once mixed, the mixture needs to sit and chill for a while so the matzo meal and chickpea flour have a chance to suck up the liquid. Start the soup towards the end of the chill period, then shape your mix into balls.
I was really nervous that my matzo balls were going to fall apart while they cooked, but they didn’t!
While I can’t guarantee the soup turned out to be very authentic, it was most definitely delicious.
Tips for Making Delicious Vegan Matzo Ball Soup…
- Look for matzo meal in the international foods section of your supermarket.
- Make sure to press the mixture firmly when shaping your matzo balls, and whatever you do, don’t stir the soup while they cook. This will help to ensure they don’t fall apart. It also helps to keep the soup cooking at a low simmer rather than a rapid boil.
- Feel free to switch things up and use your favorite veggies in place of those in the recipe.
Vegan Matzo Ball Soup
Whether you're celebrating Passover in the coming days or not, you need this vegan matzo ball soup in your life! No eggs, no animal products, just all the deliciousness made with cozy matzo balls and veggies in scrumptious savory broth.
For the Matzo Balls
For the Soup
- 1 tablespoon canola or olive oil
- 1 medium leek, white and pale green parts only, chopped
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 cup frozen peas, thawed
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
To make the matzo balls, stir the matzo meal, chickpea flour, tapioca starch, and salt together in a medium bowl. Stir in the milk and oil until thoroughly mixed.
Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.
To make the soup, coat the bottom of a large pot with olive oil and place it over medium heat. Add the leek and carrot, and sauté for 5 minutes, until the carrot just begins to soften.
Add the garlic and continue to sauté for another minute, until very fragrant.
Stir in the broth. Raise the heat and bring the broth to a boil. Lower the heat to a simmer.
Shape the matzo mix into 1-inch balls, pressing the mixture firmly together. Carefully drop each ball into the soup right after forming it.
Allow the soup to cook, uncovered, at a low simmer, for 45 minutes. Do not stir.
Carefully stir in the peas and cook for about 2 minutes more.
When the soup is finished cooking, remove it from the heat and season with salt and pepper to taste. Carefully stir in the dill.
Ladle into bowls and serve.
I updated this recipe in April of 2019 after hearing from a few readers that their matzo balls fell apart. If you were a fan of the original and want to stick with it, make your matzo balls using 1 cup matzo meal, 1/4 cup chickpea flour, 1 teaspoon baking powder, 3/4 teaspoon salt, 3/4 cup non-dairy milk, and 1/4 cup canola oil.